Uyen Luu My Vietnamese Kitchen Book Launch

Uyen Luu very kindly invited me to her recent book launch, and I was delighted to attend. Uyen is a very talented woman, whose cooking class I attended last year (blog post here: http://snigskitchen.blogspot.co.uk/2012/03/back-to-school-leluus-vietnamese.html). Since then I've stayed in touch with her. So I know how much hard work she has put into creating her first cook book "My Vietnamese Kitchen".

Uyen's finished work!

Uyen started off running cooking classes and her Vietnamese supper club to share her culinary heritage. However, she is also a filmmaker and photographer. As a result, her Love, Leluu blog (http://www.leluu.com/) became a go-to place for authentic Vietnamese recipes and pictures of the more difficult to source ingredients. This was exactly how I found her! 

Of course, others came to notice her blog and hear about her cooking classes, such as Jamie Oliver and Raymond Blanc. Vietnamese food is one of the great cuisines of the world, but is only beginning to take off in popularity in the UK. As a result, there aren't many good quality, well written and clearly presented Vietnamese cook books available here. The answer was obvious, Uyen would be perfect to write a book of authentic recipes. Uyen's clear style can be found at her blog, but she also wrote a guest post for this blog which can be found here: http://snigskitchen.blogspot.co.uk/2012/05/guest-post-cooking-tips-from-uyen-luu.html

Uyen's Banh Mi recipe from the book, alongside the real thing!

Uyen decided to hold her launch in her much beloved East London stomping ground. She chose Hurwundeki, a funky and stylish Korean cafe and restaurant with a hairdressers under the arches of the railway running to Cambridge Heath. 

For just £9 or £14, guests could have their hair cut in just 15 minutes. All they had to do was put their names on the chalk board, and wait their turn!

It was a very popular attraction indeed, as people sipped wine and waited for their names to come up.

Although the hairdresser were kept rather busy, Uyen found herself even more busy.... signing copies of her book for her many friends, fans and admirers! 

Of course, food was provided, and this was an opportunity for Uyen to demonstrate her recipes. 

These were the Beef Banh Mi, full of contrasting textures, and complimentary, fresh herby flavours. Yummy!

Summer rolls filled with prawns, herbs and rice noodles. A rich, sweet and thick dipping sauce was also provided. I had more than my fair share of these, so if anyone didn't get to have these, I am SO sorry. Please forgive me!

Scrumptious chicken pate puff pastry mini pies, the puff pastry part of the French influence on Vietnamese culinary traditions.

The food was very popular, being scoffed with enthusiasm by the guests. No wonder the staff found themselves having to prepare more!

It was lovely to see so many people gather together to celebrate such a big achievement. People mingled about with big smiles of pride, whilst enjoying the delicious snacks and a couple of glasses of wine. 

Many of us dream of getting published, but the work and graft involved means it is a dream requiring real commitment and dedication to come to fruition. So it is wonderful to see  my friend's name on a book jacket and book spine, but it cannot be overlooked that this has been a labour of love for Uyen.

I am so proud of Uyen, and I hope the book is a big success. It's out in time for the Christmas market, and let's hope our desire to expand our culinary palettes inspire people to buy it.

The night was very successful. People left clutching their lovingly signed books, and many left with a smart new haircut! A night to remember, with many taking home a couple of special souvenirs.

Although I'm glad I didn't have to do the sweeping up at the end!

Snigdha was grateful to be invited by Uyen Luu as her guest.

Cay Tre, Old Street, Hoxton (Vietnamese)

Vietnamese food is unique and delightful. There are some ingredients and influences which echo its neighbours, but it has a tradition all of its own. I love Vietnamese food and attempted to learn how to cook some of the dishes of this marvellous cuisine from cookbook author, writer, filmmaker and supperclub host Uyen Luu. I wrote about my experience here: http://snigskitchen.blogspot.co.uk/2012/03/back-to-school-leluus-vietnamese.html Uyen's blog can be found here:http://www.leluu.com/

However, it is not easy. Vietnamese food involves many ingredients which are hard to obtain. Fresh herbs are a cornerstone of Vietnamese dishes, using varieties seldom found in other cuisines. Parilla, Cockscomb and hot mint, saw tooth... these have to be bought in specialist Vietnamese stores, and even then you are not guaranteed to find them all. Then there is specialist equipment required for some dishes; banh beo steamer dishes, banana leaves, clay pots. 

Vietnamese food is becoming increasingly fashionable, and we have all manner of small cafes and restaurants popping up. Many think that popping some chili, salad and marinaded grilled pork into a baguette  immediately equals banh mi. Not so! And the crimes against the national dish, Pho Bo, are ones I don't care to chronicle here other than noting that bland stock and meagre toppings are the rule rather than the exception. 

Cay Tre has a long standing reputation in London as being a great place for Vietnamese food, located in the Vietnamese community in the Pho Mile. They have branched out into a couple of other ventures, Cay Tre Soho, Viet Grill and Keu! (all under the Vietnamese Kitchen label), but Cay Tre Hoxton is the original. 

I visited with some friends for lunch and ordered a variety of dishes across the menu. We had a very pleasant and memorable time. 

Chilli Salt & Pepper Squid £8.50

Perhaps not the most exotic of the starters we ordered, the salt and pepper squid was nevertheless very good indeed. Lightly coated in an uncloying batter, these have been fried quickly and over a high heat to leave them perfectly cooked, crunchy crusted externally but yielding on the inside. 

Chef Vinh's Beef £9.50 "Charcoaled ribeye, lemongrass, ginger sauce."

Beautifully marinaded in an aromatic marinade and grilled until just cooked, this was a real highlight of our meal. A lovely starter. 

Grilled Calamari & Okra £9 "Lemongrass, dill and fermented soy bean."

The calamari and okra were marinaded in the lemongrass, dill and soy bean before being grilled until just cooked. The picture doesn't do the dish any justice as the artificial light masks the translucence of the calamari. I had not come across this combination of ingredients and flavours, which worked well together. The cooks here carefully avoid overcooking the seafood dishes, probably the easiest way of ruining good quality ingredients. 

La Vong Grilled Monkfish (for two) £7.50 per person "Galangal, tumeric, dill, cooked at your table."

The monkfish was prepared in small chunks underneath all the herbs in the small frying pan on top of the portable gas burner. 

I'm a real sucker for any dish which is prepared at the table, be it crepes suzette or something similar. It's part theatre, part wonder. 

Thankfully we were treated to so much more than just spectacle. The dish was flavourful, the monkfish having been marinated in the galangal and turmeric before the tableside cooking and was served with rice vermicelli, a sauce made of shrimp paste softened in water, and herbs. 

Grilled Piggy Aubergine £6.50 "Minced pork, spring onion oil, nuoc cham"

This is a treat of a starter! The aubergine is skinless, and cooked until it is so soft it barely needs chewing. The contrast with the gentle meaty chewiness of the minced pork shows you how much of Vietnamese food is about the combination of texture as it is about flavour. The nouc cham adds a balance of flavours which is characteristically Vietnamese; sweet, sour, salty and bitter, the balance which similarly is the aim of Thai dishes. 

Campfire Hanger Steak £12 "Claypot cooked with oyster sauce, onion"

Cooked in a clay pot with oyster, garlic and copious amounts of fried onion, the closed pot is brought to your table on another plate. This plate has a ring of clear substance around it which is lit at your table. It glows blue, keeping your stewed steak hot whilst you sample the other dishes. The presentation, complete with a flourish as the lid is removed, is pure theatre. 

The beef is tender and slow cooked, the sauce full of umami flavours. Topped with lots of glorious finely diced garlic, the beef in clay pot was a complete delight. Garlic is one of my favourite things in all the world, and thankfully my friends think the same. We tucked in with gusto and enjoyment. 

Mekong Catfish Claypot £9.50 "Braised in caramelised in fish sauce."

Another clay pot dish! We just could NOT resist! This is a traditional Vietnamese dish and my friend who spent time travelling there suggested we order it to get a taste of real Vietnamese food. The dish arrived in similar fashion to the steak, with its parafin halo lit at your table to keep it hot before it is unveiled in all of its splendour! The catfish was sweet, light yet with gentle firmness of texture. The sauce had the caramel flavours of Nouc Mau Due Ben Tre (Vietnamese coconut caramel) cooked in fish sauce and spice. Combined with a little steamed rice, each mouthful was heavenly.

Roasted Spring Chicken Royale £12 "Marinated with honey, five spice & dried herbs."

Tremendously aromatic, this was a dish I would love to be able to make for a Sunday lunch with a difference! The marinade permeates the skin completely, giving it wonderful flavours, and all of the meat is scented with the warming five spice. The only issue which this dish will create is who gets the best bits of the whole chicken!

We had the wokked egg noodles at £6 and some Jasmine rice (£5 for a tub) as an accompaniment. 

 The noodles were rapidly stir fried with a little egg, some onion and beansprouts. In other places, the noodles come out disappointingly greasy, but these were not so. I preferred the dishes we ordered with Jasmine rice, because I actually love rice, but the noodles were a good accompaniment too.

The service was polite and friendly. When we needed explanations of what some of the dishes were, there was no issue, we were given that explanation, and sometimes twice with patience and grace. Our party did not all arrive at once, yet the early arrivers were permitted to take our seats and wait for the others with no fuss or objection. Our monkfish was cooked at our table with the care and skill of a server who wanted us to enjoy our meal. A couple of the staff members are a little quiet and shy, possibly because English is their second (although more likely third or fourth) language, but there was no miscommunication, and they wanted to help us as much as possible. I felt that they genuinely cared about our experience. 

 Cay Tre Hoxton has recently been refurbished. It is still an informal and canteeny style place rather than a fine dining restaurant. Actually, that's how I prefer it. When I come to place like this, I don't want fussy tablecloths and fish knives. I don't want fussing about and my napkin being put across my chair back when I go to the bathroom. I've come to the Pho Mile, and I've come for a down to earth and authentic experience. It is all about sharing good food with good friends. 

Perhaps at dinner time when the place is close to being full, it could be noisy. Most Central London restaurants tend to be. Current dining fashion dictates no soft furnishings; no fabric covered seats or carpets or curtains. No wonder the sound bounces off all the hard shiny surfaces! If you don't like noise have lunch here or go somewhere else. During our visit the place was half full with a pleasant buzz of conversation, energy and the sight of other diners enjoying their food. That's the kind of atmosphere I love.

Unless you've booked your tickets for the Reunification Express anytime soon, what have you got to lose? Come and give Cay Tre a go!

Snigdha and her friends paid honestly earned moolah for their meal.

http://caytre.co.uk/ 
Cay Tre
301 Old Street
London 
EC1V 9LA
(020) 7729 8662

Urban Orient, Crystal Palace: Vietnamese & Chinese food

Urban Orient is a small informal, cafe style restaurant. It is situated in one of South East London's highest point, Crystal Palace, famous for the huge television aerial visible throughout the local area. 10-15 years ago, this was seen as a rough and run down place, but now is spruced up and loved. Cute little independent shops thrive here, notably the lovely clothes and gifts shop South Of The River, Bookseller Crow On The Hill and the cheese shop round the corner. 

This is an unpretentious little place which has been open for over a year. It was recently taken over by new management, who have done their best to retain the understated homely decor and select menu with rotating specials. 

Prawn dumplings, £3.50

These were sweet little dumplings (often called crystal dumplings because of their thin translucent rice skin), very reminiscent of Har Kau. They were generously filled with a good amount of prawn, tasting soft skinned, yet firm inside, with a delicate flavour. They were particularly good with the sweet soy sauce they were served with. A very pleasing beginning.

The Vietnamese spring rolls, £4.80

Filled with prawn, pork, squid, glass noodle (made of mung bean flour), grated carrot, and onion, these were deep fried until crispy on the outside and served with a dipping sauce made from rice wine vinegar, and freshly chopped red chili. Perhaps a little less of the carrot would have improved the filling, since it threatened to be the dominant texture, but the mixed meat and seafood were apparent. 

Vietnamese beef carpaccio £6.50

Beef tenderloin slices marinaded in a combination of lime juice, pineapple juice (a natural meat tenderiser), sesame seeds, herbs, topped with dried fried onion. This was served with a 'secret sauce' made of 3 traditional Vietnamese sauces blended together in a side bowl for dipping. Personally, I thought the beef was more 'cooked' by the marinade than I would have preferred. For me, a carpaccio should have a rawness remaining in the meat or fish. However, Him Indoors thought the beef was just right. I found the marinade to be a well balanced set of flavours, with the citrus-y zing tasting fresh rather than overly sour. The 'secret sauce' had a sweet and tamarind-tinged thickness which was pleasing and complimentary. Not your typical carpaccio, but inventive, healthy and enjoyable. 

Bun Chay with lemongrass pork £7.95

This dish had tasty marinaded grilled pork, which was a little sticky. It was served with cooked and cooled thin rice noodles served with beansprouts and peanuts. The dressing, Vietnamese Nuoc Cham, was served in a side bowl for dipping or pouring, as required. It was enjoyable healthy food. 

Coconut steamed pork £8.50 (served with steamed rice)

Pork belly cubes, and a boiled then fried whole egg, slowly stewed with star anise and coconut juice (not coconut milk). A pleasant dish, this had light gravy full of the flavours of slow cooked pork, ginger and traditional spices. It was interesting how the gravy could have been thick, heavy and hearty, but its lightness allowed the pork to do all the talking. I have to say that I was not so keen on the stewed fried egg. I have had similar dishes before with 'golden' eggs - hens' eggs or quails' eggs which have been hard boiled and then allowed to sit in the stew, which I much prefer. But everyone has different tastes and I imagine there are many who would enjoy the egg in the manner served here.

The food overall is very good, and you would be pleased to have a place like this in your neighbourhood. The places in the Pho Mile of Kingsland Road are probably a level up from this place on food quality, but you have the inconvenience of getting there if you are in South London. One criticism I would have of Urban Orient is that for me, it is the use of fresh herbs which makes Vietnamese food so good. It is the sweet basil, varieties of mint, perilla and coriander which make the salads taste fresh, clean and zingy. There wasn't enough use of herb flavours in the Carpaccio or the Bun Chay, and there was no use of the more traditionally Vietnamese herbs, which I would have expected. 

The cost of the dishes has been raised by other diners. I don't have any complaint. London is expensive, rates are expensive, ingredients are expensive. The fact that I could bring wine and beer (see below) brought the bill down considerably on what I would have paid for lunch anywhere else in the Crystal Palace area, so it seems somewhat churlish to moan.

Being a 'BYO' (bring your own booze) establishment means that guests have to ensure they plan in advance, remembering a bottle of wine or beer before coming. One advantage is that this inevitably keeps the overall cost of a meal down. Another advantage is the ability to match your drink to you own individual taste. We chose a Domaine du Bosc, Sauvignon-Viognier Pays d'Oc, 2010 from the Wine Society, which they describe as "A deliciously fruity blend of sauvignon and viognier with a little chardonnay and muscat for a touch more complexity. This tastes round, fresh, fruity with good length of flavour." We had hoped that the dominance of Sauvignon blanc would give it a smooth fruitness which would complement both the fresh flavours of the herbs and the heat of any chillis. We were pleased with our choice. 

Corkage is a very reasonable £3 for a bottle of wine or £1 for beer. 

The juice drinks (some are available hot, such as the lime and ginger - perfect for the sniffles) are healthy and fresh, and are keenly priced, from £1.80 to £2.50. 

Service is now full table service. You no longer have to pay at the till. The service is friendly, informal and efficient. 

Overall, I did enjoy my meal and I would go back.

74 Westow Street London SE19 3AF‎

020 8616 4511
  

Him Indoors and I paid proper dough for our meal.

Guest Post - Cooking Tips from Uyen Luu (LoveLELUU)

I am really thrilled to have a guest post from the lovely Uyen Luu. An expert in Vietnamese food, Uyen demonstrated the basics of Vietnamese food to Jamie Oliver in an extended film shoot.  Uyen is currently working on her first book, a collection of classic Vietnamese recipes. An artist, photographer and filmmaker, Uyen is a woman of many talents. I am delighted that she was able to take some time for this post, in amongst her work of writing, running cooking classes and her hugely popular supperclubs. Uyen's fascinating blog can be found here: http://www.leluu.com/

Over to you, Leluu!

Food writer, great cook, blogger, cooking tutor, and all round talent, Uyen Luu

The best way to cook is when you really feel like doing it and you are making something for someone you like or love. Even if you are just cooking for yourself, that you enjoy the outcome and you try to make it with love and enthusiasm. Otherwise, it will never taste as good as it should. If I don't feel like cooking, I would get a takeaway or eat out. I cook badly when I don't feel like it.

It also helps if you are calm when cooking as being hectic, nervous and disorganised is going to make you stressed and brings the enjoyment of cooking to a low.

Vietnamese Beef Stew (Bo Kho)

When I set out to make a meal, say a roast dinner, I like to take all the ingredients I need out and place it to one side. I would put on an apron, have a couple of clean tea towels at hand. I sharpen all the the knives I need to use and make sure I have a clean surface to work on. Clearing away all dirty dishes, wiping down all surfaces. I have a bowl to collect waste from garlic peels etc so I don't have to move back and forth to the dust bin or make my surfaces messy.

I usually plan the outcome of the meal, for instance, pre heating the oven, putting a pot of water to boil. If you plan and have a strategy for the preparation, everything will be much faster. By the time you've peeled your potatoes, the water will be ready to put them in etc (although I heard you should always boil potatoes from cold water). If something can happen while you are doing a task, don't waste the opportunity.

Always clear up after you have used something, by putting it in the dishwasher or wash it. This makes cooking much more efficient and less stressful.

Prep all your ingredients, then cook it. Don't start a stir fry and only have chopped half the ingredients, then you'll be rushed or one thing may be over cooked and something else won't be cooked enough.

A woman of many talents

Always taste your food when seasoning and don't entirely rely on recipes.

Always set a timer because you're bound to forget something, especially if you have guests who will try to distract you and you don't want something to burn or over cook.

If you have guests, do as much as you can before they arrive so you can spend time with them, and I try to make unfussy meals when I have friends come over or if I don't have much time. 

(Words and pictures by Uyen Luu)

Back to School: Leluu’s Vietnamese Cooking Class

Led Zeppelin ROCK. When it comes to the question of who the quintessential hard rock band of all time is – we have a clear winner. But sadly, many of my readers will be too young to know all about ‘the Zep’, as they are known. They will not know the joy of listening, at preferably high volume, the classic that is ‘Whole Lotta Love’. The fantastic guitar riff, the way the sound bounces from speaker to speaker (or headphone to headphone) and the crazy break in the middle. 

The outrageously confident opening begins: “You need coolin', baby, I'm not foolin', I'm gonna send you back to schoolin'!” The song brings to mind my wonderful very recent experience of Uyen Luu’s (aka Leluu) Vietnamese cooking class. It was fascinating to be a student again, given that I teach for a living. Given my lack of knowledge of Vietnamese food, I really was being sent back to school!

Uyen runs her classes from her lovely Hackney flat. Spacious with a big kitchen, we all sat around a giant kitchen table to learn from someone who has Vietnamese food in her blood. Uyen has taught Jamie Oliver how to cook Vietnamese and is currently working on a book of traditional recipes. She and her mum provided us with a real insight, and confidence to recreate this vibrant and exciting food at home.

Ambitiously, Uyen decided to teach us 9 different dishes. They were:

Pho Bo – Beef Pho (Noodle soup in beef stock with sliced beef and garnishes)

Sai Gon Summer Rolls – Pork, prawn, rice noodle and herb filled rice paper parcels with dipping sauce

Bo La Lot – Beef marinated in chili and lemongrass, rolled and baked in Betel leaves

Chicken, Carrot and Banana Blossom Salad – a fresh and zingy flavoured salad with shredded poached chicken and Vietnamese herbs

Braised Pork Belly in Coconut and Pear Cider – an earthy, flavoursome stew with quail’s eggs

Baked Sea Bass – oven baked with lemon, garlic and ginger

Pan Fried Tilapia with Mango and Fish Sauce – crispy skinned fish served with an invigorating dressing and mango juliennes

Watercress Soup with Ginger – warming, sustaining brothy soup with tofu

Stir Fried Morning Glory – known as Ung Choi, stir fried with oyster sauce and garlic

Banana Fritters – wonderful dessert requiring no introduction

Vietnamese Frozen Yoghurt – healthy and tasty alternative to ice cream

On arrival at Uyen’s flat, we were greeted by her wonderful mother, cute dogs and our engaging host. The day, we were advised would be full of fun, food and drink, and immediately we found tea and basil seed drink ready for us.

The basil seed drink was quite a curiosity. I’ve had bubble teas and Indonesian Chendol (or Tchendol/ Jendol), so I have previously experienced the slightly chewy, sweet contents of south east Asian drinks. This was a surprise, since the basil seeds were just ordinary seeds soaked in water for around 10-15 minutes, yet somehow they rapidly created a gelatinous ooze which may sound terrible, but was actually delicious!

We started with Summer Rolls. I have previously made this at home on occasion, and always found them to be a right old faff. Thanks to Uyen, I have learnt the secret: buy the right type of rice paper (square) and to dip them very briefly in COLD water. This seems to make the assembly and rolling of the rolls all the easier. The square papers also allow you to enclose all of the ingredients in an envelope shape, meaning you don’t have all the contents spill out as you try to dip the roll in the dipping sauce.

Have a look, my efforts look so much more edible now, don’t they?

The Chicken, Carrot and Banana Blossom Salad was unlike any salad I’ve ever eaten. Served on perhaps the tastiest prawn crackers I have ever eaten (they actually tasted of prawns, rather than vaguely smell of them and no more), this salad had a unique combination of crunchy, chewy, sweet, sour and umami. It is this happy balance between all 5 flavours and textures which is the aim of Vietnamese food.

Next up were the preparations for Pho Bo. I’ve had this at various restaurants, both here and abroad. But I’ve never attempted making it from scratch. Although the authentic Pho is time consuming, Uyen has given me the confidence and knowhow to make this at home. The secret, it would appear, is to griddle roast an onion, some root ginger and boil up in a stock pot with some daikon, oxtail and beef. The result was such a pure tasting beefy broth, I am wondering where my next Pho fix will come from. If I weren’t so terribly busy at work, I’d be boiling up my own stock tomorrow!

Whilst the Pho was cooking, Uyen shown us around a local Vietnamese supermarket. She shown us the best ingredients to buy to recreate the dishes she demonstrated, knowledge which will be invaluable. Among her picks are the Bamboo brand square rice papers and the 3 Crabs brand fish sauce, superior products which assist in achieving amazing results.

The Bo La Lot was always going to be a dish I was going to be excited about making. I’ve had it in restaurants both on the Pho Mile in Kingsland Road, in the West End and the ‘mini Pho Mile’ of Deptford High Street (and environs). I’m so obsessed that I nearly always order it. Uyen’s recipe differs from the typical in that it used rump steak rather than mince, but that is all to the good. It was succulent, flavourful and the texture of the sliced steak with the cooked Betel leaf was superb.

Here are the prepared rolls before cooking.

After 12 minutes, the delicious little rolls were ready for devouring.

Of all the dishes, the Braised Pork Belly was the one I was most sceptical about. I have disliked eggs all my life (stemming from a mild allergy to them). However, what I tasted was a hearty Asian style stew which, if I can convince Him Indoors to eat quail’s eggs could become a Winter Warmer staple in our household. Score!

The fish dishes were very different, but both had that classic balance of eastern flavours. The Tilapia is a dish which would be great to share with others with salads and rice. The Sea Bass is a great simple supper dish which could be served with rice in the Vietnamese style, but equally could be teamed with steamed veg for a fusion twist.

Fried Tilapia with mango

Sea Bass baked in the oven

The vegetable dishes, particularly the Morning Glory, were achievable, simple yet tasty. Being someone who really could do with eating more veg (I’m a 2.5-3 a day person more so than a 5 a day girl), these are great ideas for having great tasting veggies with supper.

Stir fried Morning Glory

Watercress soup

 Somehow, after a day’s gluttony, I managed to find space for pudding. I don’t know where I put it all, but there was no way I was going to miss out on Banana Fritters! One of my favourite desserts (along with its sister, Pineapple Fritters), these are hard to get right. They need to be have a light and fluffy batter and cannot taste oily or the fruit flavours are ruined. Serving them with Vietnamese frozen yoghurt gave a sweet and sour tang to the dish rather than cloying the palate with too much sugar.

I had a great day learning about the philosophy of Vietnamese food and its balance of Yin and Yang. You can read an article by Uyen on her website about this here: http://www.leluu.com/2011/04/hot-cold-ying-yang.html

I also thoroughly enjoyed learning about new cooking techniques and ingredients. I hope to use my new knowledge to recreate some of these dishes at home. So thanks very much, Uyen, for sharing your kitchen, knowledge and skills with us, and it was a privilege to meet your lovely mum and to learn from her, too!

If you are interested in attending one of Uyen’s classes, they cost £75 and future classes will be held on the following dates: Apr 1, 7, 28; May 13, 20; Jun 3. You can contact Uyen at uyen.luu@gmail.com